I hit a pizza slump some time ago. A slump with regard to my indoor pizza, baked in a conventional indoor oven. I bought a baking steel, altered my dough a bit and I'm out of my slump, but I'm not sure what made the big difference, cooking surface or dough.
So, the dough I'm using: water 220 g, Gold Medal unbleached white 300 g, salt 5 g, Fleischmann's instant active yeast 1 g, sugar 5 g, olive oil 10 g, mix, knead, toss in fridge for a day. Scale to 225 g pieces (to be rolled into 10" diameter pies).
Baking Prep: preheat oven to 550F convection.
Surface 1: Lodge cast iron 15" round. Tossed pan into preheated oven and let warm up for a full hour. Surface temp registered 570F using a infrared gun.
Surface 2: Baking Steel (bakingsteel.com), preheated in the same manner, temp also 568F with same thermometer.
Baked a simple margherita on each surface (an hour apart) using the same dough, 4 minutes baking time. Action shots below: